Sweet and Sour Pork A Perfect Balance of Flavour is one of the most iconic dishes in Chinese cuisine, loved worldwide for its vibrant colors and irresistible balance of flavors. Crispy fried pork pieces are coated in a glossy sauce that perfectly blends sweetness, tanginess, and a hint of savory depth, making it a favorite on restaurant menus and home dining tables alike.
Sweet and Sour Pork:
This dish is not only visually appealing but also incredibly satisfying. The combination of tender pork, crunchy vegetables, and a bold sweet-and-sour sauce creates a harmony of textures and tastes that appeals to all age groups. Whether served with steamed rice or fried rice, Sweet and Sour Pork is a timeless comfort dish.
History:
Sweet and Sour Pork originated in China’s Guangdong (Cantonese) province, where chefs traditionally used vinegar and sugar to create balanced sauces. Early versions of the dish were simpler and focused on preserving meat using sweet and acidic elements. As Chinese cuisine spread globally, Sweet and Sour Pork evolved to suit local tastes, especially in Western countries, where pineapple and bell peppers became popular additions. Today, it stands as a symbol of Chinese-American cuisine, blending traditional techniques with international influence.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Classic Sweet and Sour Pork – A Perfect Balance of Flavor
Ingredients
For the Pork
- 500 g pork shoulder or pork loin, cut into bite-sized pieces
- 1 egg
- 3 tablespoons cornstarch
- Salt and pepper to taste
- Oil for deep frying
For the Sweet and Sour Sauce
- ¼ cup ketchup
- 3 tablespoons rice vinegar or white vinegar
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Vegetables
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, cut into chunks
- ½ cup pineapple chunks (fresh or canned)
Instructions
- Season the pork pieces with salt and pepper.
- Add the egg and cornstarch, mixing well to coat the pork evenly.
- Heat oil in a deep pan and fry the pork until golden and crispy. Remove and drain on paper towels.
- In a bowl, mix ketchup, vinegar, sugar, soy sauce, and cornstarch slurry.
- Heat a pan with a little oil, add bell peppers and onion, and stir-fry for 2–3 minutes.
- Pour in the sweet and sour sauce and cook until thick and glossy.
- Add pineapple chunks and fried pork. Toss gently to coat everything evenly.
- Serve hot with steamed rice.
Notes
- Pork shoulder gives juicier results than lean cuts.
- Cornstarch helps create a light, crispy coating.
- Sauce thickness can be adjusted with water.
- Pineapple adds natural sweetness and acidity.
- Best served immediately for maximum crispiness.
Tips for Sweet and Sour Pork:
- Double-fry the pork for extra crispiness.
- Cut vegetables evenly for uniform cooking.
- Adjust sugar and vinegar to suit your taste.
- Use fresh pineapple for a brighter flavour.
- Serve with jasmine rice or fried rice.
FAQs for Sweet and Sour Pork:
Q1: Can I bake the pork instead of frying?
Yes, but frying gives the most authentic crispy texture.
Q2: Can I use chicken instead of pork?
Absolutely, chicken breast or thigh works well.
Q3: Is Sweet and Sour Pork spicy?
No, it is mildly flavored, but chili sauce can be added.
Q4: Can I make this dish ahead of time?
The sauce can be prepared ahead, but fry pork fresh for best texture.
Q5: What vinegar is best for this recipe?
Rice vinegar is ideal, but white vinegar also works.
Conclusion:
Sweet and Sour Pork A Perfect Balance of Flavour is a beloved classic that combines bold flavors, vibrant colors, and satisfying textures. With crispy pork, fresh vegetables, and a perfectly balanced sauce, this dish brings restaurant-quality flavor straight to your home kitchen. It’s a reliable crowd-pleaser that never goes out of style.